Vegan Nacho Cheese
Cuisine: Mexican
Author: Mark Reinfeld - The Doctor & The Chef
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Why buy vegan cheese sauce from the store when you can make your own? It's easy...with only a handful of ingredients. And it's so good!
  • 1 ¼ cups peeled and chopped white potato, ½ inch pieces
  • ½ cup peeled and chopped carrot, ½ inch pieces
  • ½ cup diced yellow onion
  • 4- 5 cloves garlic
  • 1 cup water or vegetable stock
  • 3 tablespoons nutritional yeast
  • 2 tablespoons olive oil, optional
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon sea salt, or to taste
  • ¼ teaspoon chipotle chile powder
  • ⅛ teaspoon ground black pepper, or to taste
  1. Place potato, carrot, onion, and garlic in a pot and fill pot with ample water to cover. Place over medium high heat, and cook until vegetables are tender, approximately 15 minutes, stirring occasionally. Drain well and reserve 1 cup of cooking liquid. Place cooked vegetables in blender with remaining ingredients, and reserved 1 cup of water and blend until creamy.
Recipe by The Doctor & The Chef at